Tag: beard

Cannelloni recipe with monk’s beard and robiola – Italian cuisine reinvented by Gordon Ramsay

Step 1

Mix the semolina with 60 g of warm water, an egg, a pinch of salt and a spoonful of oil. Let the resulting dough rest for 1 hour, covered with cling film.

Step 2

Trim the friar’s beard, removing the bottom of the stems, and wash it very carefully, changing the water 2 or 3 times to remove all the dirt well. Blanch it in boiling salted water for 3 minutes, then drain it. Then sauté it for 2 minutes in a pan with 4 tablespoons of oil and 2 cloves of garlic with the peel, slightly crushed.

Step 3

Mix the robiola with the grated parmesan, salt, pepper and an egg. Chop a third of the monk’s beard and add it to the robiola, mixing (stuffing).

Step 4

Roll out the dough into thin sheets, cut them into 18 rectangles of approximately 8×10 cm. Blanch them in boiling salted water for a few seconds, then pass them in cold water, spread them on a cloth and pat them dry.

Step 5

Fill the rectangles with the filling, distributing it with a pastry bag into small strands on one of the long sides. Spread a little filling on the other long side, so that the dough adheres, closing the rectangles like cannelloni.

Step 6

Heat the cream with the milk and a crushed garlic clove. Once it boils, remove the garlic and add the corn starch dissolved in a little cold water. Cook for 5′, season with salt and pepper (béchamel sauce).

Step 7

Arrange the remaining friar’s beard on the bottom of a baking dish greased with oil, then place the cannelloni on top. Cover them with the béchamel, sprinkle everything with grated parmesan and bake at 200°C for 10.

Pasta with friar's beard: a fresh and light idea – Italian Cuisine

Pasta with friar's beard is a simple recipe, but very tasty. You can make the variant with the tomato or the white one

The pasta with the beard of a friar agretti just to understand – it is a first course that is easy to make and that offers lightness, a delicate but tasty recipe.

There friar's beard it is a precious vegetable for the balance of our body, rich in fiber, vitamins and minerals and there are many ideas for cooking agretti: from potato pie fillet of perch, passing through a delicious pie with stracchino cheese to some eggs to be embellished with lime up to the pasta that we propose below.

Pasta with friar's beard in sauce

Ingredients

To prepare pasta with a friar's beard at home you will need: 320 g of macaroni-like pasta, 300 g of friar's beard, 600 g of tomato pulp, 1 clove of garlic, basil, fresh chilli pepper (optional), extra virgin olive oil of olive and salt.

Method

The first thing to do is clean the monk's beard thoroughly and boil it for 4-5 minutes in salted water. The vegetables are then drained well and stir-fried with a clove of garlic, extra virgin olive oil and a teaspoon of chili pepper. When the vegetables are cooked, it is time to add the tomato pulp, season with salt and continue cooking.

Meanwhile, cook the macaroni in a separate saucepan, from drain al dente to add them to the sauce with a priest's beard.

The pasta is then stirred in the pan with the sauce a live fire, mixing well. After serving, it can be seasoned with a basil leaf.

pasta with friar's beard recipe ingredients preparation Italian cuisine

Pasta with white friar beard

Ingredients

Pasta with a friar's beard can also be prepared in Whitein this case you will need: 320 g of spaghetti, 300 g of friar's beard, 70 g of smoked ricotta, 70 g of bacon, vegetable broth, shallot, extra virgin olive oil, salt and black pepper.

Method

Wash and clean the agretti and cook them in salt water for about 3 minutes, leaving them crispy. Cut it into rings shallot and in chunks there bacon. Brown the bacon in a non-stick pan until crispy. Brown the shallot then add some vegetable broth a little at a time, then add the agretti, the bacon, stir and season with salt and pepper.

Bake spaghetti, drain them al dente and add them to the preparation with the beard of a friar, stir and sprinkle with the ricotta salata before serving.

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Linguine recipe with perch and friar's beard – Italian Cuisine

Ingredients

400 g perch fillets
350 g linguine
50 g trimmed friar's beard (agretti)
20 g spring onion
4 canned peeled tomatoes
White wine
anchovies in oil
sage
fresh chilli
extra virgin olive oil
salt

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe of linguine with perch and friar's beard, spin the perch fillets and cut 4 (about 200 g) into small cubes. Cut the peeled tomatoes into coarse chunks. Clean the onion, cut it and brown it with a drained anchovy fillet, in a spoonful of oil, for 2-3 minutes, then add the peeled pieces, the diced perch and 5 sage leaves.

Deglaze with a splash of wine, then wet with a ladle of water, then add salt and cook for 5-6 '. Boil the linguine in salted water. Wash the friar's beard, add it to the pan with the diced perch and the tomato and continue for 2-3 minutes.

Brown the other 4 perch fillets on both sides in a pan, with a veil of oil and 2 sage leaves, for about 5-6 '. Drain the pasta, transfer it to the pan with the dressing, then distribute it on the plates and complete with the perch fillets divided in half and a little chopped chilli pepper.